Where all is sweet .. . r. This is the first stage of candymaking. When this boiling mixture has reached the proper degree, it is pouredon large cooling tables — a dark-colored, glassy, molten mass. It is left thereuntil cool, when stalwart fellows, with arms like Sandows, stand one at eitherend of each table and work it with a long paddle, pushing it backwards andforwards, twisting it, and putting it through the greatest variety of convolu-tions, and involutions, and evolutions. This is continued until it isworked to a creamy white, when it is put intolarge tubs and left for a week to mellow.
Where all is sweet .. . r. This is the first stage of candymaking. When this boiling mixture has reached the proper degree, it is pouredon large cooling tables — a dark-colored, glassy, molten mass. It is left thereuntil cool, when stalwart fellows, with arms like Sandows, stand one at eitherend of each table and work it with a long paddle, pushing it backwards andforwards, twisting it, and putting it through the greatest variety of convolu-tions, and involutions, and evolutions. This is continued until it isworked to a creamy white, when it is put intolarge tubs and left for a week to mellow. Thisis called cream, and constitutes the interior!of the chocolate cream. After the creamhas duly mellowed, it is put into the kettleagain and melted, and then poured intomoulds. It is during this remelting that theflavoring and coloring are added. Speaking of flavors and colors, not be out of place to remark just]here that at this establishment only purefruit flavors and pure vegetable colors areever used. 16. Pulling Clito.
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Keywords: ., bookcentury1800, bookdecade1890, bookidwhereallissw, bookyear1895
